About Mathanga Erissery
The Malayalam word ‘mathanga’ means ‘yellow pumpkin’ in English. ‘Erissery’ is a Kerala style curry of vegetable or legume, coconut paste and tempering of basic South Indian ingredients. Also known as ‘elisseri’ or ‘ellisherri,’ it is one of the main dishes that is served in the traditional vegetarian feast ‘sadya’ during Onam festival. In this post, I am sharing one of the most common variations of this dish, which is a no onion, no garlic Mathanga Erissery. This was actually made at home, when I had purchased the pumpkin or kaddu to make a sweet halwa and instead ended up making this delicious and comforting erissery. In addition to the mathanga in this Pumpkin Erissery, other ingredients and elements include cowpeas or black eyed beans, ground spices, a coconut paste and a tempering made of curry leaves, mustard seeds, dried red chilies and fresh coconut. Since this is a classic recipe from Kerala, a South Indian state, the tempering is done in coconut oil. I have used black-eyed cowpeas, but you can also use red cowpeas. Other than this, sometimes pigeon peas (arhar dal) may be added in this preparation. There are different versions of an erissery that can be made with unripe plantains/banana, yam, etc.
About This Pumpkin Erissery Recipe
For this Pumpkin Erissery recipe, I referred to two sources on Kerala cuisine – the first one being Nag’s blog Edible Garden and the second one, a cookbook on the food of Kerala that I have. The recipes in both these places were almost the same, especially the apt technique and method. I have adapted the Pumpkin Erissery recipe from both these sources and have tried my best to stay true to the authenticity. Since this dish is one essential feature on the Onam sadya menu, you really can’t be doing much experimentation with it. So, this recipe of Mathanga Erissery is quite simple and straightforward. Both the pumpkin and cowpeas are cooked, then the coconut paste is added and simmered. This is later tempered with the usual South Indian ingredients in coconut oil. The coconut oil imparts a classic taste to the dish. But if you wish, you can make it in any other vegetable oil as well. This Pumpkin Erissery tastes best with steamed rice, and you actually don’t require anything else to go with it. But if you want, you can have a side of Sambar too with the rice and the erissery. Also, if you are looking for more authentic Onam recipes, do check out the collection of Kerala Onam Recipes.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kalan Recipe | Kerala Kalan Curry Olan Recipe | Kerala Olan Curry Avial Recipe (Aviyal) Kootu Curry | Koottukari Recipe This Mathanga Erissery recipe post from the archives first published on September 2013 has been republished and updated on November 2022.
title: “Mathanga Erissery Pumpkin Erissery Recipe” ShowToc: true date: “2024-09-06” author: “Billy Lawrence”
About Mathanga Erissery
The Malayalam word ‘mathanga’ means ‘yellow pumpkin’ in English. ‘Erissery’ is a Kerala style curry of vegetable or legume, coconut paste and tempering of basic South Indian ingredients. Also known as ‘elisseri’ or ‘ellisherri,’ it is one of the main dishes that is served in the traditional vegetarian feast ‘sadya’ during Onam festival. In this post, I am sharing one of the most common variations of this dish, which is a no onion, no garlic Mathanga Erissery. This was actually made at home, when I had purchased the pumpkin or kaddu to make a sweet halwa and instead ended up making this delicious and comforting erissery. In addition to the mathanga in this Pumpkin Erissery, other ingredients and elements include cowpeas or black eyed beans, ground spices, a coconut paste and a tempering made of curry leaves, mustard seeds, dried red chilies and fresh coconut. Since this is a classic recipe from Kerala, a South Indian state, the tempering is done in coconut oil. I have used black-eyed cowpeas, but you can also use red cowpeas. Other than this, sometimes pigeon peas (arhar dal) may be added in this preparation. There are different versions of an erissery that can be made with unripe plantains/banana, yam, etc.
About This Pumpkin Erissery Recipe
For this Pumpkin Erissery recipe, I referred to two sources on Kerala cuisine – the first one being Nag’s blog Edible Garden and the second one, a cookbook on the food of Kerala that I have. The recipes in both these places were almost the same, especially the apt technique and method. I have adapted the Pumpkin Erissery recipe from both these sources and have tried my best to stay true to the authenticity. Since this dish is one essential feature on the Onam sadya menu, you really can’t be doing much experimentation with it. So, this recipe of Mathanga Erissery is quite simple and straightforward. Both the pumpkin and cowpeas are cooked, then the coconut paste is added and simmered. This is later tempered with the usual South Indian ingredients in coconut oil. The coconut oil imparts a classic taste to the dish. But if you wish, you can make it in any other vegetable oil as well. This Pumpkin Erissery tastes best with steamed rice, and you actually don’t require anything else to go with it. But if you want, you can have a side of Sambar too with the rice and the erissery. Also, if you are looking for more authentic Onam recipes, do check out the collection of Kerala Onam Recipes.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kalan Recipe | Kerala Kalan Curry Olan Recipe | Kerala Olan Curry Avial Recipe (Aviyal) Kootu Curry | Koottukari Recipe This Mathanga Erissery recipe post from the archives first published on September 2013 has been republished and updated on November 2022.
